Honey-sriracha glazed meatballs
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 12 ready-made pork meatballs
- 3 tbsp sriracha
- 1 tbsp runny honey
- 1 tbsp sesame seeds
- 1/2 lime, juiced
- 2 small Lebanese cucumbers, (or 1 small regular cucumber)
- 2 tsp sesame oil
- 1 tsp caster sugar
- 2 tsp soy sauce
- 1 tbsp rice wine vinegar
- 2 cloves garlic, crushed
- 1 tsp chilli oil
- a handful coriander, chopped
- cooked sushi or jasmine rice, to serve
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Tip the meatballs into a large ceramic baking dish, leaving a space between each. Whisk the sriracha, honey, sesame seeds and lime juice together, then pour all over the meatballs (for extra flavour, if you have time, you can marinate the meatballs in the sticky glaze for up to 8 hours). Bake the meatballs for 20-25 minutes, stirring and turning halfway, until sticky and glossy.
- STEP 2
Meanwhile, bash the cucumbers into pieces with a rolling pin (this helps them to absorb the dressing) and break up into still smaller bits. Whisk together the sesame oil, sugar, soy sauce, vinegar, garlic, chilli oil and coriander with a little black pepper in a large bowl. Tip in the cucumbers and toss well.
- STEP 3
Scrape the meatballs with any extra glaze from the dish onto the rice and serve with the cucumbers.
